Drownie (Brownie Affogato)

Hey Friends! I’m back after an unintentional two week hiatus! To be completely honest, I made these cherry fritters for you all a few weeks back but had trouble finding the light in our new house and wasn’t happy with how the photos turned out (although the actual fritters were beyond amazing)! I’m still experimenting with the best spot for photos in our new house (as you can probably tell since these ones are all over the place) but hoping to get back into my groove soon!

Since I was away, I’ve had a birthday, hosted a few housewarming gatherings at our place, and spent most of the evenings on our porch with a summer ale and good conversation (true Bloomington pastime) to soak up the last nights of summer.

I have an incredibly delicious and indulgent recipe from my good blog friend Sarah Coates’ new cookbook, The Sugar Hit! This book is filled with any sweet you could ever imagine that is worth making. It’s divided up into sugar-induced scenarios (Midnight Snacks, Party Time, etc) and then has recipes that range from super simple to beyond even my skill level (hellloooo Midsommar Bombe Alaska, I will master you ONE day). Her style is fun and bright and makes you want to just get really excited about eating sweets. The brownies I made from it were dense and fudgy and the perfect accompaniment to the shot of espresso and light vanilla ice cream.

Drownie (Brownie Affogato) recipe below:

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Drownie (Brownie Affogato)

Course:
Dessert

Cuisine:
Vegetarian

Author: Sarah Coates from The Sugar Hit! book

Ingredients

5 1/2ozdark chocolate

5 1/2ozbutter

2/3cupsuperfine sugar

1Tablespoonsunsweetened cocoa powder

2eggs

1cupall-purpose flour(original recipe called for hazelnut meal but I didn’t have any on hand and they turned out delicious with just the all-purpose)

To serve:

1scoop of vanilla ice cream per person

1shot of espresso per person

Instructions

Preheat oven to 350 degrees and line a 8 inch square baking dish with parchment paper.

Melt the chocolate and butter together in a saucepan over low heat. Once melted, remove from heat and whisk in the sugar, cocoa powder, and eggs until everything is combined. Next, stir in the flour until you have a grainy and glossy batter.

Pour the batter into the prepared baking dish and bake for 18-20 minutes.

To serve: cut a piece of brownie for every person serving and then top each piece with one big scoop of ice cream and an espresso shot.

November 30, 2017

November 24, 2017

12 Comments

Warm Vanilla Sugar

Considering The Radish

September 10, 2015

I have a confession- I am one of the weird, rare people who does not like coffee. Not at all. I do, weirdly enough, love affogato. I never thought about serving a brownie like an affogato, but I bet this is fantastic.

Sarah | Well and Full

aspoonfulofnature

Kathryn @ The Scratch Artist

September 13, 2015

Completely in love with this! I first saw this coffee splashing off the ice cream photo on Instagram and I don’t know why it has taken me so long to come see the rest of these GREAT images and recipe. This is my kind of dessert! I love the different background/scenery in all of the photos. They all look fabulous. The one with you holding up the cookbook is so fun and creative.